Chicken is a staple of many dinner tables, and it is easy to fall into a rut with the same recipes every day. If you are looking for tasty recipes to add to your list of normal daily recipes, here are some new chicken recipes. With these healthy recipes, you’ll always serve delicious chicken dinners with all of the innovation and none of the hassle. Enjoy!
Grilled Chicken and Spinach Quesadillas
2- to 2 ½ -pound rotisserie chicken, shredded
1 diced avocado
½ cup store-bought fresh salsa
¼ cup sour cream
4 cups of baby spinach
1 ½ cups grated Monterey Jack cheese
4 large flour tortillas
Heat grill. In a large bowl, mix the chicken, cheese and spinach.
Divide equally; put the mixture on one half of each tortilla. Wrap the other half to cover.
Grill the quesadillas to melt the cheese 3 to 4 minutes per side until the tortillas become crisp.
Serve quesadillas with sour cream, salsa, and avocado.
Pan-Roasted Chicken with Green Beans and Lemon-Garlic
6 tablespoons of extra virgin olive oil
2 lemons, one thinly sliced, 1 juiced
¾ pounds trimmed green beans
8 small red potatoes,
4 chicken breasts with bones and skin
4 cloves garlic, crushed
1 teaspoon of kosher salt
½teaspoon fresh ground black pepper
Heat the oven to 450°F. Coat a big baking dish or cast-iron skillet with one tablespoon of the olive-oil. Prepare the sliced lemon in one layer in the base of the dish or skillet.
In a big bowl, mix the leftover oil, lemon juice, garlic, salt, and pepper; put in the green beans and toss to coat. Making use of a slotted spoon or tongs, take out the green beans and place them over the lemon slices. Add the potatoes to the olive-oil mix and toss to coat. Using a slotted spoon or tongs, place the potatoes along the inside edge of the plate or skillet over the green beans. Put the chicken in the same bowl with the olive-oil blend and coat carefully. Put the chicken, skin-side up, in the dish or skillet. Pour some of the left over olive-oil mix over the chicken.
Roast for fifty minutes. Take out the chicken from the dish or skillet. Put the beans and potatoes back into oven for ten minutes or more until the potatoes are soft. Arrange a chicken breast on all 4 serving plates; apportion the green beans and potatoes evenly. Serve warm.
Chicken and Cashews in Lettuce Wraps
3 tablespoons of soy sauce
3 tablespoons of honey
2 tablespoons of canola oil
1 ½ pounds boneless, skinless chicken breast,
Black pepper and two cloves of chopped garlic
1 tablespoon of grated ginger
1 bunch of trimmed and sliced scallions
18-oz can sliced and drained water chestnuts
¼ cup roasted unsalted cashews
One small head of lettuce leaves
Mix the soy sauce with honey in one small bowl. Put aside.
Heat the oil in a sizable skillet over medium-high temperature.
Season the chicken with ½ teaspoon pepper then cook, stirring once in a while, until it starts to brown, about three minutes.
Lower heat to medium and mix in the garlic and ginger
Add the scallions and cook for one minute.
Stir in the water chestnuts, half the soy sauce mix. Keep on cooking until the chicken is completely cooked, take off the heat and add the cashews.
Divide the lettuce leaves among plates and spoon the chicken on top. Serve with the remaining soy sauce mixture for drizzling.
Chicken with Goat Cheese Vinaigrette
1 cup of orzo
1 tablespoon of olive oil
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon crushed red pepper
2-oz goat cheese, crumbled (1⁄2 cup)
4 six-ounce boneless, skinless chicken breasts butterflied (split horizontally)
Kosher salt and black pepper to taste
Cook the orzo according to directions.
In a small bowl, mix ⅓ cup of olive oil, crushed red pepper and the parsley then fold in the goat cheese.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper in a sizeable skillet; heat the left over tablespoon of oil over medium-high heat. Cook the chicken 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.
Rosemary, Garlic and Lemon Chicken
2 tablespoons of oil (olive oil)
2 teaspoons of fresh rosemary chopped and one 4-inch sprig
2 cloves finely chopped garlic
Zest from ½ grated lemon
½ teaspoons kosher salt
½ teaspoon of black pepper
1 lemon, halved
1 3 ½ - to 4-pound chicken, giblets
Regulate oven rack to lowest place, Heat oven to 450° F Blend one tablespoon of the oil, garlic, chopped rosemary lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Use your fingertips to cautiously release the skin from the breasts, thighs, and drumsticks. Distribute the blend gradually under the skin. Rub the remaining tablespoon of oil over the skin. Spread with 1/2 teaspoon of the left over salt and 1/2 teaspoon pepper. Put the lemon halves, rosemary sprig, and remaining 1/2 teaspoon salt inside the cavity.
Place a rack in a sizable ovenproof skillet or small roasting pan. Put the chicken in the pan. Tuck the wings beneath the chicken. Roast for twenty minutes. Add one cup water and roast until the chicken is completely cooked and the thigh meat registers 180° F on a meat thermometer, about forty minutes more.
Use a spatula to loosen the chicken. With a wad of paper towels in all hands, move to a chopping board. Let it rest for a minimum of 15 minutes before carving.